Grass-fed Lamb Chops with Pumpkin Spice Butternut Squash Recipe

Servings: 4
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes

This recipe from Chef George Duran features tender New Zealand grass-fed lamb chops served with pumpkin spice butternut squash, a perfect combination for fall.

Tip: you can use lamb loin chops or lamb rib chops for this recipe.

Ingredients:

For the Lamb:

1-2 lb. New Zealand grass-fed lamb loin chops or rib chops (Tip: look for the Taste Pure Nature Logo)
Kosher salt
Vegetable oil

For the Butternut Squash:

1 lb. butternut squash
2 garlic cloves, minced
1 teaspoon olive oil, plus more for roasting
1 teaspoon pumpkin spice powder
2 tablespoons brown sugar
1/2 stick of butter (4 tablespoons), room temperature
Salt, to taste

Directions:

For the Butternut Squash:

1. Pre-heat oven to 400⁰ F.
2. Peel and cube butternut squash. On a lined baking sheet, toss squash with olive oil.
3. Roast for 50-60 minutes until soft and tender, flipping halfway through.
4. Allow squash to cool for 15-20 minutes before placing in a medium bowl.
5. In a small microwave safe bowl, microwave garlic with olive oil for 1 minute. Add the butter, brown sugar and pumpkin spice, then add to the bowl of butternut squash. Mix and season with salt to taste.

For the Lamb:

6. While the squash is cooling, heat vegetable oil on a griddle over high heat.
7. Pat lamb chops with paper towel until dry. Season generously with kosher salt.
8. Once oil begins to smoke, sear both sides of each lamb chop until browned, and cook to medium rare (130⁰ F internally) or until desired level of doneness.